We are committed to enabling and empowering you to live a truly healthy and organic life — certified organic & free from harmful chemicals.
Be present to the choices you are making every day — do they support a healthy future for you and your family and generations
to follow?
“Consider the possibility that everyone you meet upholds and supports you in a vision of creating an organic world!”

* Prices quoted are in $AUD. Member Prices shown are calculated at the maximum available discount of 40% off retail prices, although member discounts can be 20%, 30% or 40% depending on orders made. Learn more about Miessence Membership.

New to organics?— If you are just freshly considering a new way of living why not go to our Resources and Education section and begin to understand how important and
exciting it is to commit to a healthy and positive way of living. The time for action is now.

Already gone organic? — If you are already as organic as a knobbly carrot, then we invite you to consider using and recommending our products and services.
Share on our forums and facebook page the knowledge and experiences you have - Shared experiences are extremely valuable to creating an environment
of positive action which can enable others to join you in your passion for living.

When you see the Australian Certified Organic logo, this mean that >95% of the ingredients are Certified Organic and that any remaining percentage contains natural non-harmful ingredients. These are the accepted Australian standards for Certified Organic which are among some of the highest standards in the world.

When something is Certified Organic, this means that the full lifecycle from seed, through manufacturing, producing and transport of final product, meets the Certified Organic standard. This is fantastic for consumers as this is really something you can trust to mean what is says it means.

Everything that is truly Certified Organic on our site will be marked accordingly on the product details page with the correct certifying body's logo. Anything else will have a description indicating what level of certification applies. For example some products contain 70% certified organic ingredient with the remainder often being something which cannot be grown in agriculture such as water or salt, and therefore cannot be certified.

TEN REASONS TO BUY CERTIFIED ORGANIC

To protect future generations — “We have not inherited the Earth from our fathers, we are borrowing it from our children.” (Lester Brown). Food choices made now determine your child’s future health. Compared to an adult, the average child receives four times more exposure to at least eight widely used cancer-causing pesticides in food.

To prevent soil erosion — Soil is the foundation of the food chain in organic gardening. The living organisms in the soil make plant food available to crops naturally. In conventional farming however, the soil is used more as a medium to supply man-made chemicals and to hold plants in a vertical position. Soil structure is neglected and the valuable topsoil is easily washed or blown away.

To protect water quality — Two thirds of our body mass is made up of water. Ground water and rivers are our primary source of drinking water. Conventional farming uses chemical pesticides, fertilisers and herbicides which can easily pollute these water sources. Organic farmers don’t use these harmful chemicals.

To save energy — Modern farming uses more petroleum than any other industry. More energy is now used to produce synthetic fertilisers than to till, cultivate and harvest crops. Organic farming is still based on labour-intensive practices such as hand weeding, green manure and cover crops instead of artificial fertilisers. Buying locally-grown organic produce reduces ‘food miles’.

To keep chemicals off your plate — Many pesticides were registered for use on plants long before extensive research linking them to cancer and other diseases could be established. They are poisons designed to kill living organisms and can also harm humans. In addition to cancer, pesticides are implicated in birth defects, nerve damage and genetic manipulations.

To protect farm workers — Conventional farmers have a much larger risk of developing cancer than non-farmers. Farm-worker health is also a serious problem in developing nations where pesticides can be poorly regulated. An estimated one million people are poisoned annually by pesticides.

To help small farmers — Most organic farms are small, independently-owned family enterprises of less than 100 acres. Many family farms have been lost during recent years. Organic farming could be one of the few survival options left for family farms.

To support a true economy — Although organic foods might seem more expensive than conventional foods, conventional food prices don’t reflect hidden costs such as pesticide regulation and testing, hazardous waste disposal and cleanup and environmental damage. If the hidden environmental and social costs of chemically-produced conventional produce were added to the apparent cost, it would be more than double the price of organic food.

To promote biodiversity — The conventional farmer uses monoculture, the planting of large plots of land with the same crop year after year. This approach leaves the soil lacking in natural minerals and nutrients, which have to be replaced by chemical fertilisers in increasing amounts. Single crops are also more susceptible to pests, making farmers more reliant on pesticides. Insects have become genetically resistant to certain pesticides and, despite increased uses of chemicals, crop losses are growing. Organic farmers encourage natural predators on their farms and are content with a smaller harvest. They also practise crop rotation to add health and energy to the soil.

For a better taste — Organic farming starts with the nourishment of the soil, which leads to the nourishment of the plant and, ultimately, our palate. Ask the many chefs who prefer to use organic foods. Organically produced foods also keep better.

(Adapted from a poster distributed by the Organic Herb Growers of Australia, quoting Sylvia Tawac’s article published in DELICIOUS, April 1994)